CN1486638A - Apple oolong tea beverage and production method thereof - Google Patents
Apple oolong tea beverage and production method thereof Download PDFInfo
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- CN1486638A CN1486638A CNA031396283A CN03139628A CN1486638A CN 1486638 A CN1486638 A CN 1486638A CN A031396283 A CNA031396283 A CN A031396283A CN 03139628 A CN03139628 A CN 03139628A CN 1486638 A CN1486638 A CN 1486638A
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- 235000020333 oolong tea Nutrition 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000013616 tea Nutrition 0.000 claims abstract description 47
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 5
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- Tea And Coffee (AREA)
Abstract
本发明属于饮料加工技术，本发明采用微波加工新技术，将苹果原汁与乌龙茶水混配而成。产品具有汤色嫩黄绿、原茶香明显、滋味可口、酸甜适中、带茶味、内含物丰富等特点，在生产过程中添加了功能性木糖醇，它不参加胰岛素代谢，适合糖尿病人食用，也不会引起龋齿，可以改善肠道微生物群系和预防结肠癌发生，增加了其健康保健功能，木糖醇化学性质稳定，耐热耐酸，溶解热大，给人以清凉味甜的口感。The invention belongs to beverage processing technology. The invention adopts the microwave processing technology and mixes apple juice and oolong tea. The product has the characteristics of bright yellow-green soup, obvious original tea aroma, delicious taste, moderate sweet and sour, tea flavor, and rich content. Functional xylitol is added in the production process. It does not participate in insulin metabolism and is suitable for diabetics. It will not cause dental caries, can improve intestinal microflora and prevent colon cancer, and increase its health care function. Xylitol is chemically stable, heat-resistant and acid-resistant, and has a large heat of dissolution, giving people a cool and sweet taste.
Description
Technical field
The present invention relates to the process technology of beverage, especially the tea beverage processing method that is mixed of cider and oolong tea.
Technical background
Tealeaves with its producing refreshing effect to the mind of having, cardiac stimulant diuresis, heat-clearing and fire-reducing, promote the production of body fluid to quench thirst, digest easypro stomach, detoxicating, killing bacteria, step-down effect such as make eye bright, went through more than 3000 year and flourishing long time.Modern study proves that further tealeaves also has preventing decayed tooth deodorizing, anti-cancer, radioresistance, anti-coronary heart disease etc. and regulates bodily fuctions and health-care effect.Be accompanied by human life style's the continuous change and the continuous quickening of rhythm of life, instant tea appears in the forties in 20th century, and tea beverage grows up.The seventies, tea beverage is always with the fast speeds development, and it is considered to a big class most possible and that soda contends with, is a representative of new age beverages.As a kind of natural health beverage, it has catered to modern consumer fully and has advocated natural, as to pay attention to health demand on the one hand; On the other hand, tea beverage is conveniently drunk characteristics, meets the requirement of modern way of life.In a word, quench one's thirst, drink well, healthy, fashion is the main cause that tea beverage attracts the consumer, tea beverage has bright development prospect as healthy food.
Cider contains nutritions such as natural vitamin, protein, iron, calcium, potassium, zinc, carbohydrate, can improve immunity, and softening blood vessel reduces cholesterol, and stabilizing blood pressure is regulated the human acid-base balance, improves facial nutrition, prevents skin aging.
An important directions of tea beverage development is a diversification of varieties.In the middle of tea beverage, fruit juice tea is an important kind, and it is to add modulation such as entry, original fruit juice (or inspissated juice), liquid glucose, acid to form in millet paste.Tea and fruit juice all are natural health beverage, and is nutritious, two kinds of healthy beverage combinations among the strong ones, and the advantage addition has better nutrition, health care.Fruit juice can improve the bitter taste of tea simultaneously, distinguishes the flavor of for tea with natural fruital, is subjected to consumer's welcome more.Seasoning tea beverage development at present is very fast, mainly is that fruit juice and tea beverage two big beverages all account for suitable market share, seasoning fruit juice tea market field promise well because filled up the space that fruit juice and fruit drink slower development stay.
Summary of the invention
In recent years, be accompanied by the raising of China's living standards of the people and the continuous improvement of quality of life, natural, healthy beverage more and more is subjected to consumer's favor.Tea beverage with its distinctive health care, has developed rapidly in the whole world since being born the seventies in 20th century.China's production of tea drinks is from the middle and later periods nineties, with average annual 200%～300% growth development, in various types of beverages is produced, is positioned at after water and the soda always, is sure to occupy the 3rd for many years; The original fruit juice beverage presented strong growth in nearly 2 years, was only second to tea beverage at present in various types of beverages is produced and occupied the 4th.
The purpose of apple oolong tea development is to adopt the microwave New Machining Technology, the trophic function of apple fumet and oolong tea is compound, when keeping good former tea and former cider local flavor, produce the apple oolong tea beverage that has both advantages concurrently, develop novel natural function health-care fruit juice tea beverage, the demand that adapts to the tea beverage diversification of varieties satisfies consumers in general's needs.
The present invention mixes with oolong tea with cider and is made into the apple oolong tea beverage, and by volume percentage meter cider is 20%-40%, and surplus is an oolong tea.
1), the preparation of apple fumet:
Apple is cleaned up, in the micro-wave oven of 640W, goes out enzyme after 3 minutes, peeling, stoning, squeeze the juice, filter, in filtered juice, add the vitamin C of 0.08%-0.12%, apple fumet.
2), the microwave abstracting of oolong tea:
Add deionized water in tealeaves, the ratio by weight/volume of tealeaves and deionized water is 1: 60-100, and the microwave power of employing 360～600w, extraction 4～8min removes tea grounds through coarse filtration, and sand core funnel is smart to be filtered, and gets the former oolong tea of the good oolong tea local flavor of tool.
3), the processing of apple oolong tea:
With apple fumet by volume percentage count 20%～40% and mix with 60%-80% oolong tea, regulating pol with xylitol is 4.0～7.0 ° of Bx, use 4200r/min, supernatant is got in the 15min centrifugation, add 0.05% beta-schardinger dextrin-, bottling is in 600W microwave disinfection 2min, capping, cooling is the apple oolong tea beverage.
Technological merit
1), the present invention adopts microwave to the apple preliminary treatment, kills the brown stain that polyphenol oxidase in the apple prevents apple, makes the apple fumet that squeezes can keep original juice look of apple and local flavor, no brown stain.
2), the present invention adopts the microwave abstracting oolong tea.Microwave abstracting have the extraction time short, extraction efficiency is high, can well keep the original color, smell and taste of oolong tea, inclusion is abundant, can keep the characteristics of its functional component better, flavour is good to eat, and is sour-sweet moderate, the band tea flavour, sensory evaluation scores reaches 96 fens; Physico-chemical analysis is the result show, every physical and chemical index of product is the standard of People's Republic of China's light industry standard: QB2499-2000 " tea beverage " head and shoulders above all, juice content＞30% (v/v).
Apple oolong tea beverage physical and chemical composition is analyzed as table 1
Table 1
Tea Polyphenols caffeine free amino acid
Name of product pol ° Bx PH
(mg/l)???????(mg/l)?????????(mg/l)
Apple oolong tea 954.77 328.64 462.16 6 4.02
Tea beverage＜4.6
200??????????35?????????????-???????????????-
Industry standard (recommendation)
3), the present invention adopts microwave disinfection, it has fast, easy to operate, the advantage of energy savings, its existing fuel factor also has non-thermal effect, can be under lower temperature killing microorganisms, so both can keep original local flavor of tea beverage and nutriment well, kill harmful microorganism has effectively guaranteed the distinctive quality and flavor of product again.
4), pass through the apple oolong tea of the composite development of this technology: the soup look light yellow is green, and sour-sweet moderate, flavour is good to eat, the band tea flavour.Cider and oolong tea are composite, have enriched the flavour and the local flavor of oolong tea, and the Iron Guanyin of fragrance is accompanied by light apple perfume (or spice), has reduced the bitter taste of Iron Guanyin, makes the Iron Guanyin taste more mellow.And in allocation process, added functional xylitol, it does not participate in insulin metabolism, is fit to diabetes patient, also can not cause carious tooth, can improve intestinal microbiota system and the generation of prevention colon cancer, chemical property is stable, heat-resisting acidproof, increased its health care function; And heat of solution is big, gives refrigerant sweet taste, is suitable for the beverage seasoning.
6, embodiment
Choose Fuji apple of uniform size, the about 200g of weight.An apple is cleaned up at every turn and put into micro-wave oven, with the power of 640w, handle the 3min enzyme that goes out, peeling, stoning then, squeeze the juice, filter, 0.08%～0.12% the vitamin C that adds apple weight protects look to cider.
Take by weighing 2.5g Iron Guanyin tealeaves, add the deionized water of 200ml.Microwave abstracting power is 600w, and processing time 5min removes tea grounds through the filter cloth coarse filtration, and the smart filter of sand core funnel gets oolong tea.
The preparation of apple tea
20%, 30%, 40% ratio that the cider for preparing and oolong tea juice accounted for according to apple water is mixed with oolong tea, uses 4200r/min, and supernatant is got in the 15min centrifugation, adds 0.05% beta-schardinger dextrin-.Bottling, and microwave disinfection (600w, 2min), capping, cooling gets the apple tea beverage.
Experiment numbers 123456789 10 11
Cider is dense
40????40????40????30????30????30????30????20????20????20????20
Degree (% volume)
Pol ° Bx 5.2 6.0 7.0 4.0 5.0 6.0 7.0 4.0 5.0 6.0 7.0
The composite subjective appreciation result of cider and Anxi Tieguanyin Tea
| The experiment number | The subjective appreciation result | |
| Soup look fragrance flavour | Scoring | |
| 1 2 3 4 5 6 7 8 9 10 11 | The soup look light yellow is green, fragrance is still pure, the outstanding bottle of the apple tart flavour end, do not have precipitation, the pure fruity of slightly tart flavour. soup look light yellow green the fragrance obviously fragrant obvious little band tart flavour of the light yellow green tea of obvious (slightly sweet) the soup look of (slightly sweet) soup look light yellow green fragrance straight and even (slightly light) fruity have former tea smell; The agreeable to the taste slightly fruital of soup look light yellow green flavour is sour-sweet moderate; The light yellow green fragrance of the light yellow green former tea of the good to eat soup look of the flavour fragrant obviously band fragrant obvious little band tart flavour soup look of the light yellow green tea of the tea flavour pure and mild tasty and refreshing soup look of the fragrant pure flavour of soup look light yellow green tea is coordinated the light yellow green fragrance of the agreeable to the taste soup look of flavour tea perfume (or spice); Slightly obviously the light yellow green fragrance of the tasty and refreshing soup look of flavour is straight and even pure and mild for fruital, and the fruit tea flavor is coordinated | 85 91 87 88 94 96 94 87 94 93 92 |
The composite physico-chemical analysis result of cider and Anxi Tieguanyin Tea tea
| The experiment number | ????pH | Tea Polyphenols (mg/l) | Amino acid (mg/l) | Caffeine (mg/l) |
| ????1 | ????4.06 | ????915.64 | ????223.11 | ????450.00 |
| ????2 | ????4.05 | ????935.21 | ????159.23 | ????443.24 |
| ????3 | ????4.04 | ????923.47 | ????293.46 | ????453.38 |
| ????4 | ????4.03 | ????993.90 | ????323.09 | ????465.54 |
| ????5 | ????4.03 | ????946.95 | ????334.20 | ????467.57 |
| ????6 | ????4.02 | ????954.77 | ????328.64 | ????462.16 |
| ????7 | ????4.04 | ????939.12 | ????236.07 | ????465.54 |
| ????8 | ????4.01 | ????1099.55 | ????431.40 | ????475.68 |
| ????9 | ????4.03 | ????1056.51 | ????383.26 | ????486.49 |
| ????10 | ????4.04 | ????1056.51 | ????350.86 | ????476.35 |
| ????11 | ????4.05 | ????1033.03 | ????323.09 | ????453.38 |
| Standard value | ????＜4.6 | ????200 | ????35 |
The Comprehensive Experiment of apple oolong tea is the result show, the standard of above-mentioned each equal accord with Q B2499-2000 of physico-chemical analysis result " tea beverage " that handles is wherein handled performance optimal with No. 6, its proportioning is: the cider volume content is 30%, and pol is 6 ° of Bx, and pH is 4.02, polyphenol content is 954.77mg/l, amino acid content is 328.64mg/l, and caffeine content is 462.16mg/l, and subjective appreciation shows that this product soup look light yellow is green, former tea is obviously fragrant, sour-sweet moderate, flavour is good to eat, the band tea flavour.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031396283A CN1486638A (en) | 2003-06-30 | 2003-06-30 | Apple oolong tea beverage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031396283A CN1486638A (en) | 2003-06-30 | 2003-06-30 | Apple oolong tea beverage and production method thereof |
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| Publication Number | Publication Date |
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| CN1486638A true CN1486638A (en) | 2004-04-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA031396283A Pending CN1486638A (en) | 2003-06-30 | 2003-06-30 | Apple oolong tea beverage and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010643A (en) * | 2015-08-11 | 2015-11-04 | 怀宁县龙池茶叶有限责任公司 | Oolong beverage |
| CN105248713A (en) * | 2015-08-11 | 2016-01-20 | 怀宁县龙池茶叶有限责任公司 | Oolong tea |
| CN105248739A (en) * | 2015-08-11 | 2016-01-20 | 怀宁县龙池茶叶有限责任公司 | Black tea |
| CN115067406A (en) * | 2022-07-05 | 2022-09-20 | 赤壁市康明青砖茶饮品有限责任公司 | Formula and production process of fruit-flavored green brick tea beverage |
| CN116019157A (en) * | 2023-01-31 | 2023-04-28 | 吉美大健康产业(山东)有限公司 | A kind of beauty and health care fruity tea drink containing VC and preparation method thereof |
-
2003
- 2003-06-30 CN CNA031396283A patent/CN1486638A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010643A (en) * | 2015-08-11 | 2015-11-04 | 怀宁县龙池茶叶有限责任公司 | Oolong beverage |
| CN105248713A (en) * | 2015-08-11 | 2016-01-20 | 怀宁县龙池茶叶有限责任公司 | Oolong tea |
| CN105248739A (en) * | 2015-08-11 | 2016-01-20 | 怀宁县龙池茶叶有限责任公司 | Black tea |
| CN115067406A (en) * | 2022-07-05 | 2022-09-20 | 赤壁市康明青砖茶饮品有限责任公司 | Formula and production process of fruit-flavored green brick tea beverage |
| CN116019157A (en) * | 2023-01-31 | 2023-04-28 | 吉美大健康产业(山东)有限公司 | A kind of beauty and health care fruity tea drink containing VC and preparation method thereof |
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